Hello again. It’s been far too long. I don’t know about you, but my 2012 got off to a hectic start. It’s been awhile since I’ve posted but I’ve been thinking about my blog–almost daily. Trying to figure out where I want it to go, how much time I can realistically devote to it. To be honest, I’ve often though of just stopping this business of blogging. But then I realize that I would miss coming to this place to share my photos and talk about what I’ve been cooking. I know my audience is a lot smaller than some, but I imagine I have some loyal readers out there somewhere who keep on returning, even the face of my silence. If this is you, I thank you.
In addition to working full-time, I’m taking a college program in photography. Somewhere along the line, I started looking at food photography less as a hobby and more something that I wanted to pursue professionally on some level. I have a long way to go, and it will take me almost three years to finish my program. But three years will come and go anyway, so I want to spend them doing something I’m passionate about. I’m not sure what will come of it all, and judging from the number of people in my classes, everyone and their Uncle Jim wants to be a photographer these days. But as a career counselor, I never tell people that their goals are unrealistic. Empires have been built out of nothing. I believe you can have what you want if you work hard enough. Want it hard enough.
With these classes I’m taking, you’d think I’d have more to offer in terms of food photos, but I’ve been shooting mostly landscapes and people. So today I’m here endeavoring to step up my game again, and start by offering you the recipe for this humble hot crab dip. I don’t know the origins of this one. I got it from a friend who got it from her mother, who got it from a neighbor and so on. It’s a simple recipe, but one that will knock your socks off.
Hot Crab Dip
1 package cream cheese
1 can crab
1 green onion, chopped
1/2 teaspoon horseradish
1 tablespoon milk
1/4 teaspoon sea salt
1 tablespoon lemon juice
dash of freshly ground pepper
Preheat oven to 350F. Combine all ingredients in a mixing bowl and transfer to an oven proof dish. Bake for 20 minutes, until heated through.
That’s it. That’s all.
Adieu until next time, my friends. Hopefully very soon.